Sugar-Free Bread Pudding with Whiskey Sauce

"FANTASTIC bread pudding recipe from the famous Bon Ton Cafe in New Orleans, modified into a sugar-free format, using sucralose sweetener, that tastes AMAZING! For a non-alcoholic version, use vanilla in place of whiskey."

Directions

Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.

Bake for 45 to 60 minutes in the preheated oven, or until very firm.

To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.

To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.

Most Helpful Positive Review

Jun 17, 2003

I made this bread pudding exactly by the recipe with one exception, I used a dozen biscuits instead of the french bread. I have several Aunts and Uncles who are diabetic and was looking for a new recipe that they could enjoy at a family dinner. This caught my eye because my oldest Aunt had been talking about the great biscuit puddings that my grand mother used to make when they were all growing up. While they all said that this was not quite like what Mom used to make they all enjoyed it very much and three of them had to have copies to make later at home. This was my first experience cooking with Splenda but it was simply fantastic and I will be using it again, probably many times. I will make this pudding again too.

Most Helpful Critical Review

Sep 12, 2008

I would have rated this recipe at a 5-star, except that there is an apparent typo. I believe that it should call for 2 teaspoons of vanilla instead of 2 tablespoons. Two tablespoons of vanilla ruins the recipe.

I made this bread pudding and it was delcious. I didn't make the whiskey sauce though. It is good enough without a sauce. I did add some cinnamon though, and only put in 1/4 cup of raisins to keep the sugar content lower. I was glad to find a sugar free recipe because I have been trying to convert recipes and they always come out too dry. Sometimes they go in the garbage, BUT not this one.

I made this dessert for a Mardi Gras dinner Monday night (with different dishes from New Orleans). My friend is 8 months pregnant and has gestational diabetes so I made this sugar-free dessert to accommodate her. IT WAS OUT OF THIS WORLD! I've never cooked sugar free; never used any aspartame products in cooking but you couldn't tell there wasn't sugar in it! And the whiskey sauce...WOW that really made it delectable. I put the individual servings (cubed and sauced) into Creme Brulee forms (these are little quiche pan-like cassarole forms) and put them under the broiler. Definitely a huge hit and easy to make.

I made this at Thanksgiving for my mother who is diabetic. Well, it was everyones favorite. I followed the instructions exactly except I used a 9X9 square baking dish and added about a cup of walnuts. It was delicious, especially the whiskey sauce! I plan to make this at Christmas as well.

Great way to heat sauce without curdling egg is to put in small pot or bowl & place that in bowl of nuked hot water. Wanted sauce warm as says to serve pudding cold. Came out great with sour dough on hand. I would like slightly less sweet, but everyone else thought fabulous. Added cinnamon & nutmeg to milk & wisked it till mixed in thoroughly before adding milk to bread. Thanks Kathy!

This was great! I modified this recipe to use some peaches from our tree last summer, and made a sauce using 1 cup of peach juice, 2T each of fat free half and half, fat free sweetened condensed milk, and Splenda, 1T of vanilla and cinnamon to taste. Everything was very well received and didn't last long!

I took the advice of others and doctoredd it up a bit. I reduced the raisins to 1/4 cup, added 3 peeled,pitted and chopped plums. I mashed one ripe banana and added it. I doubled the vanilla and added 1 tsp of cinnamon. For the glaze, I replace the whiskey with lemon juice instead. The cooking time was increased an additional 20 minutes to reach the desired firmness. It was a hit with the family and we didn't have any leftovers either.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.